Mostly homemade hot pockets

I wasn't going to share this one because it does take awhile. BUT, then I realized you can freeze these and so, the time investment totally pays off for lunch on the go!  Plus, great flavor and versatile.  You can substitute, add, delete and go on forever with these.  If you live in the land of no frozen dough (majority world), I have linked the homemade recipe for this type of dough. You could also use biscuit dough. You just have to make balls that would roll out to a 4 " circle.  This also applies to people who want to make from scratch and avoid processed food, which should be all of us, BUT.... I actually couldn't find the Rhodes dough at first and substituted biscuit dough in a can, yes, it's true.  I am making this at the end of the year and for Mother's Day, my son admitted he thought there was no way I would last the year making lunches!  I DID....So, this will serve you well if you make and freeze!  Enjoy.  From the kitchen of Rhee Drummond, aka The Pioneer Woman.  We all thank you.  This is a bro friendly recipe.

Ingredients

Crust:

• 20 frozen unbaked dinner rolls, such as Rhodes

• All-purpose flour, for rolling

• 2 eggs mixed with 2 tablespoons water, for an egg wash 

Filling:

• 1 tablespoon vegetable oil

• 2 poblano peppers, seeded and chopped 

• 1 onion, chopped 

• 1/2 teaspoon red pepper flakes 

• 4 cloves garlic, chopped 

• 1 1/2 pounds ground beef 

• 1 tablespoon chili powder 

• 1 teaspoon ground cumin 

• Kosher salt and freshly ground black pepper

• 3 tablespoons tomato paste 

• 1 cup grated pepper Jack cheese

• 1/2 cup chopped fresh parsley

Directions

For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.

Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.

Preheat the oven to 400 degrees F.

To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.

Bake until golden brown, 10 to 12 minutes.